2.
In a small bowl combine oats, the 1 tablespoon pumpkin seeds, the 2 teaspoons brown sugar, and the butter, stirring with a fork until crumbly. Sprinkle oat mixture evenly over pumpkin mixture.

3.
Place baking dish on oven rack. Pour boiling water into the baking dish around ramekins to a depth of 1 inch. Bake, uncovered, for 40 to 45 minutes or until a knife inserted near the center of each pudding comes out clean. Carefully remove ramekins from water. Cool on a wire rack at least 15 minutes before serving. (Or, after cooling for up to 1 hour, cover and chill for up to 24 hours.) If desired, sprinkle with additional pumpkin seeds before serving.

Nutrition Facts
(Baked Pumpkin Pudding )

Servings Per Recipe 4,

cal. (kcal) 148,

Fat, total (g) 2,

chol. (mg) 3,

sat. fat (g) 10,

carb. (g) 29,

Monosaturated fat (g) 1,

Polyunsaturated fat (g) 1,

fiber (g) 2,

sugar (g) 24,

pro. (g) 4,

vit. A (IU) 94,

vit. C (mg) 2,

Thiamin (mg) 0,

Riboflavin (mg) 0,

Niacin (mg) 0,

Pyridoxine (Vit. B6) (mg) 0,

Folate (µg) 12,

Cobalamin (Vit. B12) (µg) 0,

sodium (mg) 59,

Potassium (mg) 301,

calcium (mg) 81,

iron (mg) 3,

Percent Daily Values are based on a 2,000 calorie diet

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